A kind of production process of using grape pomace to brew grape fruit vinegar

A technology of grape pomace and grape fruit vinegar, which is applied in the preparation of vinegar, microorganisms, methods based on microorganisms, etc., can solve problems such as the taste to be investigated, achieve short process cycles, improve resource utilization, and achieve sustainable development Effect

Inactive Publication Date: 2011-12-07
SHAANXI UNIV OF SCI & TECH
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  • Summary
  • Abstract
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Problems solved by technology

During the fermentation process, no pure-bred yeast and acetic acid bacteria were added, but only one-step fermentation to obtain vinegar mother liquor, which was then blended to obtain fruit vinegar. Made with mature vinegar as the base material, fresh grape juice, vinegar essence, salt, and soft white sugar are added without acetic fermentation

Method used

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Embodiment Construction

[0014] The present invention utilizes the production technique of grape pomace to brew grape fruit vinegar to comprise the following steps:

[0015] Step 1: Collect the grape pomace left after winemaking, add 1.5 times the pomace weight and contain 30ppm SO 2 In the aqueous solution, after mixing evenly, form grape pomace mixed solution, add sucrose in this grape pomace mixed solution, adjust the soluble solids in grape pomace mixed solution to 14οBx;

[0016] Step 2: Transfer the grape pomace mixture obtained in the first step into an alcoholic fermentation container, add 3ml / 100g of Angel brand wine high-activity dry yeast activation solution, and ferment at a temperature of 25-28°C for 56-60 hours , when the residual sugar drops to about 0.4% and the alcohol content reaches 7%, the alcoholic fermentation is finished to form a mixed wine mash;

[0017] The third step: transfer the mixed wine mash obtained in the second step into the acetic acid fermentation container, inocu...

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Abstract

The invention provides a production process for brewing grape fruit vinegar by using grape pomace, which comprises the following steps of: adding the grape pomace into an aqueous solution of sulfur dioxide to obtain a grape pomace mixed solution; transferring the grape pomace mixed solution to an alcoholic fermentation container, and adding an activator for alcoholic fermentation to obtain mixed mash; transferring the mixed mash to an acetic fermentation container, inoculating an acetic acid bacteria activated seed liquor for acetic fermentation, and obtaining fermented vinegar mash when the content of acetic acid is not changed; and performing centrifugal separation on the fermented vinegar mash to obtain clear grape fruit vinegar juice.

Description

technical field [0001] The invention relates to a production process of fruit vinegar, in particular to a production process of using grape pomace to brew grape fruit vinegar. Background technique [0002] Grape is one of the fruits that are generally cultivated in the world, and my country, as one of the big grape producing countries, has reached 6 million tons of output this year. With the increase of grape production and the rapid development of the grape processing industry, grape pomace, which accounts for 10% of the fruit weight, is produced every year, mainly including grape skins, grains and fruit stems. Studies have found that grape pomace contains a variety of physiologically active substances, and has great market prospects as functional food and medicine. Among them, more than 50% of polyphenols are contained in the peel and grain, and grape pigments in grape skin It is safe, non-toxic and can resist oxidation and scavenge free radicals. In addition, the grain c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/02C12R1/02C12R1/865
Inventor 贺小贤赵会芳孙福林刘苗苗
Owner SHAANXI UNIV OF SCI & TECH
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